My vegetarian version of fajita bombs makes for a fun and easy dinner! The crispy wraps are bursting with veggies, cheese, and beans cooked in a flavorful sweet chili fajita sauce. Loaded with your favorite toppings, the whole family can enjoy these!

Fajita bombs! Have you ever heard of this concept? We load up our wrap with fajita filling, wrap it up in a circular shape, then bake it with a cheesy topping. When we cut in, the filling just bursts out! This is a great way to enjoy fajitas without assembling them at a table.

You may also appreciate the higher filling to wrap ratio. Each serving only has one medium sized wrap. So this is also great if you want to cut down on carbs and/or calories, or if you just don’t enjoy wraps all that much.

I’ve seen chicken and beef fajita bomb recipes doing the rounds, so I wanted to throw a veggie recipe into the ring. We fill ours with the usual fajita veggies (peppers, onions, mushrooms) and then a can of chickpeas or beans for protein. We have a sticky, flavorful sweet chili fajita sauce to really boost the flavor and keep it moist (no, this is not remotely authentic Mexican cuisine, but I think that ship had already sailed).


There is sooo much flexibility here, but this is what I’ve gone for:

  • Mushrooms, Peppers, Onions: My essential fajita veggies! Any kind of mushrooms will work here, I have plain buttons today but I’d usually use portobellos or chestnuts. You can also add other veggies if you wish.
  • Chickpeas: Or black beans. I like chickpeas for their ability to stay firm in the pan in this recipe, but black beans are always great in Mexican style food.
  • Avocado and feta: These are baked in the wraps with the veggies. If warm avocado is not your thing, leave it out and just have more as a topping, but I enjoy having it for the creaminess inside the wrap.
  • Cheese: for topping. I use a pre-grated mozzarella here for convenience. Cheddar, mozzarella, or a Mexican blend will all work here.
  • Fajita sauce: I am giving you my recipe for sweet chili fajita sauce, if you wish to make that. Otherwise swap in a jar of pre-made sauce, or your own favorite recipe.
  • Tortilla wraps: Medium-large size.
  • Salsa: You want to pour a little salsa or pico da gallo on top once it’s baked.
  • Not pictured are all the other toppings you could include such as sour cream, chives or cilantro (fresh coriander), olives, more avocado or guacamole, or whatever else you’d eat with fajitas!


There is so much you can do with the fajita bomb concept!

  • If you don’t mind the extra effort of baking a sweet potato, I tried adding baked sweet potato cubes in the wraps and LOVED the result. I ultimately didn’t include this in the final recipe, because baking a single sweet potato just felt like too much of an ask for this recipe. But if you have one ready to go, try it! It will make the wraps stretch out to another couple of servings.
  • Feel free to leave out the beans and add something like tofu or halloumi cheese instead for your protein.
  • If wrapping these into a circle is stressing you out, feel free to just roll them up burrito style. Still delicious!

Veggie Fajita Bombs

My vegetarian version of fajita bombs makes for a fun and easy dinner! The crispy wraps are bursting with veggies, cheese, and beans cooked in a flavorful sweet chili fajita sauce. Loaded with your favorite toppings, the whole family can enjoy these!
5 from 1 rating


  • 4 medium flour wraps
  • 250 g (9 oz) mushrooms, sliced
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 50 g ( cup) feta cheese, crumbled
  • 100 g (1 cup) grated mozzarella
  • 1 avocado
  • 2 tbsp olive oil, for cooking

Fajita Sauce

  • 5 Tbsp sweet chili sauce
  • 2 tsp smoked paprika
  • 2 Tbsp soy sauce
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp ground coriander


  • Prepare your fajita sauce by mixing together all of the ingredients in a small bowl.
  • Preheat the oven to 180C / 160F.
  • Heat a little oil in a large, deep frying pan or saute pan. Cook the mushrooms, peppers and onions until they are starting to brown and reduce in size.
  • Add the chickpeas and the sweet chili fajita sauce. Continue to cook as the sauce bubbles, until it's thickened and coated all of the vegetables and chickpeas. Remove from the heat.
  • Prepare your wraps. First, add a layer of chopped or mashed avocado followed by a sprinkle of feta.
  • Add 1/4 of the vegetables over the top.
  • Now fold your wrap. A crunch wrap style fold works so nicely here! Just pinch and fold in the edges until it's made a circle shape. It's OK if it isn't perfect or if it won't stay together after you take your hands away – you will bake this upside down so the wrap will stay together on the tray. As it cooks the wrap will harden and keep its shape.
  • Place the wrap folded side down on a baking sheet and cover with mozzarella. Assemble the remaining fajita bombs – this recipe will make four really well packed ones, but you could stretch to five or six if you're happy with a little less filling in each one.
  • Bake for 15 minutes, or until the cheese is bubbling and the wrap is toasted.
  • Add toppings and serve immediately.
Serving: 1fajita bomb, Calories: 429kcal, Carbohydrates: 38g, Protein: 15g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 31mg, Sodium: 1250mg, Potassium: 664mg, Fiber: 7g, Sugar: 16g, Vitamin A: 1797IU, Vitamin C: 47mg, Calcium: 257mg, Iron: 3mg